Blue Mussel Soup a la Chummie
Fresh blue cultured mussels
Mini colored tomatoes, finely diced
Kalamata olives, chopped
Lime, juice and zest
Extra virgin olive oil
Tails of chives, chopped
Fresh parsley, chopped
- Rinse the fresh mussels in tap water. In a heavy soup pot or Dutch oven heat the butter and olive oil on medium-high heat. Add the garlic and onion; cook until the onions have softened.
- Add the wine (or stock), tomatoes, lemon juice, basil and pepper. Bring to a boil and then reduce heat and simmer for about 5 minutes.
- Add mussels, cover, and then cook for about 7 minutes longer, or until mussels have opened. Throw away any mussels that did not open. Check seasoning and adjust as required.
- Serve in warm soup bowls, with a sprinkle of chopped parsley on soup in each bowl.
Recipe provided by the Province of Newfoundland and Labrador